---------- Recipe via Meal-Master (tm) v8.02
  
       Title: CAJUN LENTIL STEW
  Categories: Main dish, Vegetables
       Yield: 4 servings
  
       1 tb Olive oil
     1/4 c  Onion,chopped
       2 x  Garlic cloves,minced
   1 1/2 c  Water
            Bay leaf
     1/2 c  Lentils
      15 oz Tomatoes,whole,peeled (can)
     1/3 c  Dry red wine
       3 tb Tomato paste
       1 ts Sugar
       1 ts Basil
     1/2 ts Oregano
     1/4 ts Thyme
     1/4 ts Salt
     1/8 ts Pepper
       2 c  Zucchini,chopped
  
   Heat the oil on a 3-qt saucepan over medium-high heat. Add the onion
   and garlic and cook, stirring until softened. Add the water and bay
   leaf and bring to a boil. Stir in the lentils and return to a boil.
   Reduce the heat and simmer 30 minutes. Stir in the tomatoes wit the
   liquid, breaking them up with the back of the spoon. Add the wine,
   tomato paste, sugar,basil, oregano, thyme, salt, and pepper. Bring to
   a boil; reduce the heat and simmer 10 minutes longer. Add the zucchini
   and simmer 15 minutes longer. Discard the bay leaf before serving.
   This stew is a Louisiana-style chili. You can also serve it as a sauce
   over polenta or brown rice.
   
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